The Recipe: Crunchy Roman-style pizza

Flour:

Choose flour that is high in protein, preferably from a grown grain such as emmer or oland. It will also give the pizza more flavour.

Degen:

Start by making the pre-dough that is allowed to rise for a while before you mix the rest of the ingredients and work on the dough properly. Then let it ferment for a few more hours before rolling it out.

rolling out:

I chose to roll out the dough thinly the Roman way for a crunchy pizza that anyone can make. Use a rolling pin and add flour to get a thin bottom. Shake off the excess flour and place the dough on a baking sheet that you can cover with parchment paper to make it easier for the pizza to slide into the oven.

pizza stone:

Invest in a pizza stone that you put in the bottom of the oven. Turn on the maximum heat and let it get very hot. It will give you wonderfully delicious pizza. And when you still get tools, get yourself a baking spoon with handles that will make baking easier.

Topping:

Classics are tastier, like tomato, mozzarella and basil. But there’s more to discover, like pizza with potatoes and rosemary, a favorite I first ate in a bakery in Rome. The white pizza with mozzarella and vegetables is also among the best I know.

The basic recipe for Maria’s Pizza Dough

4 medium pizzas or 2 large pizzas

25 gm yeast

3.5 dL water, lukewarm, 37 degrees

About 6-7 dl of wheat flour

1 teaspoon flake salt

Stir the yeast with half a deciliter of lukewarm water. Add 3 tablespoons of wheat flour and stir until a loose dough and leave to swell covered in a cool place for 30 minutes. Add the rest of the lukewarm water and flour with salt. Stir the dough vigorously by hand or in a bread machine to make a smooth dough. Fermentation covered for two hours in a cool place.

Potato pizza with rosemary. Photo: Stefan Idetoft

Potato pizza with rosemary

4 servings

It may seem strange to add pizza without cheese or tomatoes and instead with potatoes. Tried it for the first time in Rome at a small neighborhood bakery, what a hit. The pizza gets a nice sweetness from the potatoes as opposed to the crunchy dough. Feel free to drizzle a little extra olive oil as an addition, preferably from a variety of peppers with plenty of flavor.

1 pizza dough, see basic recipe

Topping:

500gm quick potato

1 dl olive oil

2-3 tablespoons chopped rosemary

Flingsalt

Make the dough according to the basic recipe. Prepare a pizza stone if you have one, place it on a plate in the bottom of the oven and turn on the maximum heat.

Wash the potatoes and cut them into very thin strips using a mandolin or a sharp knife.

Bake four medium-sized pizzas or two larger ones and place them one at a time on a pizza spoon covered with parchment paper or a tablespoon of flour to loosen the pizza. Rub the paste with a tablespoon of olive oil. Spread the potato slices so that they cover the bottom in two or three layers, but leave the edge free. Spread the rosemary, salt, and finish with a tablespoon of olive oil. Put the oven on the grill and bake until nice color and baked well. Repeat the step with all pizzas.

advice! Here, a tray of Charcuterie is good as an accompaniment with a good salad and vinaigrette.

Potato pizza with fastbutton cheese and salmon rum.  Photo: Stefan Idetoft

Potato pizza with fastbutton cheese and salmon rum. Photo: Stefan Idetoft

Potato pizza with Västerbotten roe and salmon

4 servings

Swedish flavors make it feel like you’re in the middle of summer. Here I use hard, long-aged cheese and thinly sliced ​​potatoes. Top with salmon roe or roe and a few other things that make pizza so delicious.

1 pizza dough, see basic recipe

Topping:

500 gm hard potatoes

150g aged cheese, such as Västerbotten

2 dl sour cream

olive oil

Flake salt and black pepper

50g salmon roe or roe

1 red onion, finely chopped

Dill fins, chives and lemon wedges

Make the dough according to the basic recipe. Prepare a pizza stone if you have one, place it on a plate in the bottom of the oven and turn on the maximum heat.

Wash the potatoes and cut them into very thin strips using a mandolin or a sharp knife. Roll out four medium-sized pizzas and place them one at a time on a pizza spoon, covered with parchment paper or a tablespoon of flour to loosen the pizza.

Roughly grate the cheese and spread 2 tablespoons of fresh cream over the pizza, leaving the edge free. Spread the cheese evenly over the pizza, place the potato slices, sprinkle with a tablespoon of olive oil, and season with a pinch of salt. Put the oven on the grill and bake until nice color and baked well. Transfer the mixture to a wire rack and season with a little black pepper, garnishing with a spoonful of fresh cream, rum, chopped onion, dill, and lemon slices.

Green Harvest Pizza and Pesto.  Photo: Stefan Idetoft

Green Harvest Pizza and Pesto. Photo: Stefan Idetoft

Green Harvest Pizza and Pesto

4 servings

Here, thin slices of squash are accompanied by my favorite oil, pepper pesto as in the south of France. I like to eat with marinated olives and here the Charcuterie tray goes well with slices of air-dried bacon and salami.

1 pizza dough, see basic recipe

Topping:

4 mozzarella cheese 80 gm, tx fior de latte

3 medium sized squash

2 yellow onions, like onions

50gm finely grated parmesan cheese

olive oil

Flake salt and black pepper

pistol:

1 bunch pickled basil, coarsely chopped

1 clove finely minced garlic

1/2 deciliter olive oil

Flake salt and black pepper

Topping:

50gm roasted pine nuts

Make the dough according to the basic recipe. Prepare a pizza stone if you have it and place it on a plate in the bottom of the oven and turn on the maximum heat.

Cut the mozzarella into smaller pieces. Cut the squash into thin slices lengthwise using a mandolin or a sharp knife. Cut the onions into thin slices.

Roll out four medium-sized pizzas or two larger ones and place them one at a time on a pizza spoon, covered with parchment paper or a tablespoon of flour to loosen the pizza.

Spread mozzarella cheese on the bottom of the pizza and a tablespoon of grated Parmesan cheese, arrange the vegetable slices. Put a tablespoon of olive oil, a pinch of salt and pepper.

Mix chopped basil, finely chopped garlic, and olive oil into an herb oil. Season with a little salt and pepper.

We put the oven on the grill and bake the pizza until it gets a nice color and bakes well. Transfer the mixture to a wire rack and spread a tablespoon of pesto and top with some grated Parmesan cheese and toasted pine nuts. Served with a good salad and vinegar.

Read also: The Recipe: Italian Bolognese Dinner

Read also: Recipe: Exciting flavors to add to the grill

Read also: The Recipe: Coffee with Dream Roll Cake, Banana Cake and Pancake Cake

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